Thoughtless Thursday: Roasted Vegetable Soup

I’ve been eating fairly heavily lately, so I was craving something veggie-laden and healthy. My usual tomato soup wasn’t quite what I was in the mood for, so I opted for a roasted vegetable soup. It’s loaded with different veggies and pureed. This makes a fantastic lunch with a grilled cheese. Makes 5-6 servings.

Ingredients:

1 can whole, peeled tomatoes

1 vidalia onion

1 cup diced carrots

1 pint mini peppers, deseeded

1 tablespoon minced garlic

olive oil

salt and pepper

chicken stock

Directions:

Drain the tomatoes, reserving the juice.

Rough chop the remaining veggies (except the garlic).

Toss them in olive oil with a pinch of salt and pepper.

Roast at 400 degrees for 30-45 minutes (until you get some nice caramelization).